Easy Mushroom Barley Stew
A hearty, plant-based stew with tender barley, savory mushrooms, and fresh vegetables, topped with crispy sautéed mushrooms—nutritious, fiber-rich, and perfect for cozy everyday meals.
Equipment
- 1 Large Heavy-Bottomed Pot
- 1 Small Skillet
- 1 Chef’s Knife
- 1 Wooden spoon
- Measuring Cups & Spoons
Ingredients
Mushroom Barley Stew:
- 2 tsp neutral oil
- 2 tbsp butter
- 1 lb mixed mushrooms sliced or diced
- 1 yellow onion diced
- 4 ribs celery diced
- 6 small carrots diced
- 6 cloves garlic minced
- 4 Roma tomatoes diced (or 1 14.5-oz can diced tomatoes)
- 1 cup pearl barley
- 2 tbsp flour optional
- 6 cups mushroom or vegetable stock plus extra as needed
- 1 tsp dried thyme
- 1 tsp dried chives
- 1 tsp dried parsley
- ½ tsp crushed red pepper
- Salt and pepper to taste
Crispy Mushroom Topping:
- 1 tsp extra virgin olive oil
- 8 oz mushrooms torn or sliced
- ¼ cup fresh parsley minced
- Flaky sea salt
Instructions
- Sauté the Mushrooms: Heat the neutral oil and butter in a large heavy-bottomed pot over medium-high heat until melted and shimmering. Add the mixed mushrooms in a single layer and cook, stirring frequently, for 8–12 minutes until they release their moisture and become golden brown and tender. Season lightly with salt and pepper while cooking to enhance their natural umami flavor. Once cooked, transfer the mushrooms to a bowl and set aside, keeping the pot ready for the vegetables.
- Prepare the Mirepoix: In the same pot, add a small drizzle of oil if needed, then introduce the diced onion, celery, and carrots. Cook over medium heat for 5–7 minutes until the vegetables begin to soften and release their aromas. Add the minced garlic and stir constantly for 45 seconds to avoid burning, ensuring the garlic flavor infuses the base evenly. This forms the aromatic foundation for the stew.
- Build the Stew Base: Add the diced tomatoes and pearl barley to the vegetables, stirring well for about 1 minute to coat the grains and release their flavor. Return the sautéed mushrooms to the pot, mixing gently to combine. Sprinkle the flour over the mixture if using, and cook while stirring constantly for 2–3 minutes until the raw flour scent cooks off and it develops a light golden color. This step helps thicken the stew naturally.
- Add Stock and Seasonings: Gradually pour in 1 cup of the mushroom or vegetable stock while whisking to prevent lumps, then continue adding the remaining stock one cup at a time, whisking between additions to ensure a smooth consistency. Stir in the dried thyme, chives, parsley, crushed red pepper, and adjust salt and pepper to taste. Bring the mixture to a gentle boil, then reduce heat to a simmer and cook uncovered for 25–30 minutes, stirring occasionally, until the barley is tender and the stew is rich and flavorful. Add extra stock if needed to maintain a perfect stew consistency.
- Crisp the Mushroom Topping: While the stew simmers, heat the olive oil in a small skillet over high heat until shimmering. Add the mushrooms in a single layer and cook without stirring for 2–3 minutes to achieve deep browning, then flip and cook for an additional 1–2 minutes. Remove from heat and immediately toss with the minced fresh parsley and a sprinkle of flaky sea salt. Serve the stew in bowls, piling the crispy mushrooms on top for a crunchy, flavorful contrast, and garnish with any remaining parsley for a fresh, vibrant finish.
Notes
- Young, small carrots do not need peeling; for larger carrots, peel and use only 3.
- Barley may absorb extra liquid; keep additional stock on hand to adjust consistency.
- The crispy mushroom topping adds texture and flavor—don’t skip it.
- Can easily be made vegan by substituting butter with plant-based butter.
- Stew flavors improve when left to sit for a few hours or overnight